Classic Beef Enchiladas Rojas

Ingredients

• 4dried guajillo chiles, stemmed and seeded
• 2dried ancho chiles, stemmed and seeded
• 2 cupsbeef broth, divided
• 3 clovesgarlic
• 1/2white onion, roughly chopped, plus more diced for garnish
• 1 tspground cumin
• 1/2 tspdried oregano
• 1 Tbspvegetable oil
• 1 tspkosher salt, plus more to taste
• 3 cupscooked beef chuck or brisket, shredded
• 12corn tortillas
• 2 cupsMonterey Jack or Oaxaca cheese, shredded
• 1/4 cupcotija cheese, crumbled, for garnish
• 1/4 cupcilantro, chopped, for garnish

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Toast the guajillo and ancho chiles in a dry skillet 30 seconds per side, then simmer in 1 cup beef broth 10 minutes until soft.

   ⏱Start 0:30⏱Start 10:00
2. 2

   Blend the softened chiles with their soaking broth, garlic, chopped onion, cumin, and oregano until smooth.

3. 3

   Heat oil in a saucepan, strain the chile purée into it through a fine sieve, and simmer 10 minutes, thinning with the remaining broth to a pourable sauce consistency. Season with salt.

   ⏱Start 10:00
4. 4

   Preheat oven to 375°F. Toss the shredded beef with about 1/2 cup of the red sauce.

5. 5

   Warm tortillas briefly in a dry skillet to make pliable, then dip each in the red sauce, fill with beef and a little cheese, roll, and place seam-side down in a baking dish.

6. 6

   Pour remaining sauce over the rolled enchiladas and top with remaining cheese.

7. 7

   Bake 20 minutes until bubbling and the cheese is melted.

   ⏱Start 20:00
8. 8

   Garnish with diced onion, cotija, and cilantro before serving.